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This horchata protein smoothie recipe comes from Evan Halstead in Fresno, CA. Anyone who grew up in California knows that a good horchata from a Mexican Taqueria is the creme de la creme of Mexican beverages...especially on a hot summer day after a surf of long bike ride. But anyone who grew up in California (and / or has spend plenty of time in Mexico or Latin America) knows that finding a good horchata is not always easy, and making your own and sharing the recipe is equally risky, opening yourself up to criticism from horchata connoisseurs and the like.
For those that don't know, horchata is a creamy cinnamon beverage served at Mexican food restaurants and all across latin America. You'll often see it in fountain dispensers, but when in Mexico or Latin America (or even many west coast farmers markets now), you'll see it served out of a big glass jar with a soup ladle often times next to other fruit juices. It is often made with rice milk, but can be made with all kinds of other nuts and seeds as well.
As with any good ethnic recipe, there is really no "right" way to make this. But there are good ways and not so good ways. And let's be honest, "real horchata" as tasty as it might be, is not exactly the best thing to be drinking on a regular basis. It is relatively nutrient void and packed with sugar. BUT...if you are able to make a protein smoothie or protein shake version of horchata that actually tastes great...you can enjoy this creamy cinnamon beverage whenever you want as a breakfast smoothie, mid afternoon protein shake, or recovery drink.
So here is the recipe for your enjoyment:
-12 oz almond milk (or rice milk)
-1 T almond butter
-1 ripe banana
-1 t cinnamon
-4-5 ice cubes
-2 scoops Primo